Congee with preserved egg and beef(pi dan niu rou xiang mi zhou )

Congee with preserved egg and beef

Introduction:

"In China's 4000 year history, porridge has always been with us. The words about porridge were first found in the book of Zhou Dynasty: the Yellow Emperor began to cook porridge. Porridge in China was mainly used for food 4000 years ago, and began to be used as medicine 2500 years ago. According to the biography of bianque Canggong in historical records, Chunyu Yi (Canggong), a famous doctor in the Western Han Dynasty, used "Huoqi porridge" to treat king Qi's disease. According to treatise on Febrile Diseases by Zhang Zhongjing, a medical saint in the Han Dynasty, taking Guizhi Decoction for a moment and sipping hot porridge for more than one liter is a powerful example. In the middle ages, the function of porridge was highly integrated with "edible" and "medicinal", and entered the "health" level with humanistic color. Su Dongpo of Song Dynasty has a Book saying: Night hunger, Wu ziye advised to eat porridge, cloud can push through the old and bring forth the new, benefit the diaphragm and stomach. Porridge is fast and beautiful, and it's wonderful when you feel it after porridge. Lu You, a famous poet in the Southern Song Dynasty, also strongly recommended eating porridge for health preservation. He thought it could prolong life. He once wrote a poem "porridge food": "everyone in the world has learned for many years, but they don't understand for many years. At present, I have to adopt the common method of wanqiu, and only eat porridge to immortals." Thus, the world's understanding of porridge has been raised to a new level. It can be seen that the relationship between porridge and Chinese people, just like porridge itself, is thick and dense, and helps each other; porridge, as a traditional food, is more important than any other nation in the world. The porridge made by fat man is made with preserved eggs and beef. It tastes thick and smooth

Production steps:

Step 1: shell the preserved eggs, wash them and cut them into small pieces.

Step 2: cut the beef into small pieces.

Step 3: wash the rice and soak it in water for 20 minutes.

Step 4: add appropriate amount of water to cook porridge.

Step 5: bring the fire to a boil.

Step 6: add the beef.

Step 7: cover and turn to low heat for 30 minutes.

Step 8: add preserved eggs.

Step 9: cover and cook for 20 minutes

Step 10: add onion, ginger and salt, mix well and turn off the heat.

Materials required:

Preserved eggs: 3

Beef: 80g

Rice: 80g

Water: moderate

Scallion: 10g

Salt: 5g

Ginger: 5g

Note: soak the rice for 20 minutes before cooking, which can make the porridge more soft.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Pi Dan Niu Rou Xiang Mi Zhou